Orzo with Mushrooms, Scallions and Parmesan is a delicious pasta dish made with orzo and mushrooms in a light sauce flavored with chicken stock, marjoram, scallions, and Parmesan cheese.
This recipe for Orzo with Mushrooms, Scallions and Parmesan has been in my recipe collection for years. It has also been shared with several of my family members, and it’s so good, it shows up on the menu for many of our family gatherings.
This Orzo with Mushrooms, Scallions and Parmesan is super easy to make. It’s a delicious combination of tender orzo pasta and plump sautéed mushrooms. Although the ingredients are simple, this pasta dish packs a lot of flavor because the orzo is cooked in chicken stock. (Use homemade chicken stock if you can, or a good-quality canned stock for convenience.)
Then the remaining stock (leftover from cooking the pasta) is used as a light sauté sauce that is flavored with marjoram and chopped fresh scallions. Those delicious flavors absorb into the mushrooms as they cook – further intensifying the savoriness of the dish.
Finally, the cooked orzo and mushrooms are finished off with a sprinkling of grated Parmesan cheese – which adds additional creaminess plus more flavor to the orzo and mushrooms.
This Orzo with Mushrooms, Scallions and Parmesan can be served as a side dish, but it also makes a delicious, meatless main course as well. And, if you’d like to make this as a vegetarian dish, feel free to swap the chicken stock for vegetable broth.
Our recipe today was adapted from this recipe I originally clipped out of Better Homes & Gardens magazine several years ago.
This recipe originally appeared on A Family Feast in February 2013. We’ve updated the photos and text.
You may also like these other recipes made with orzo pasta:
PrintOrzo with Mushrooms, Scallions and Parmesan
Orzo with Mushrooms, Scallions and Parmesan is a delicious pasta dish made with orzo and mushrooms in a light sauce flavored with chicken stock, marjoram, scallions, and Parmesan cheese.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 minutes
- Yield: Serves 6
- Category: Vegetarian
- Method: Stovetop
- Cuisine: American
Ingredients
- 2 cups chicken or vegetable stock (plus more as needed)
- 3/4 cup orzo pasta
- 2 tablespoons olive oil
- 8 ounces white button mushrooms, cleaned and quartered
- 1 1/2 teaspoons dried marjoram
- 1 bunch scallions, diced (include both white and green parts)
- 1/2 teaspoon salt
- 1/2 cup grated parmesan
Instructions
- In a medium saucepan, bring the chicken stock to a boil. Add orzo to the stock and cook until al dente – approximately 10 minutes. (Add more chicken stock to the saucepan if necessary if the pasta absorbs all of the liquid during the cooking process.)
- While the pasta is cooking, heat the olive in a large skillet over medium high heat. Add quartered mushrooms and sauté, stirring frequently, until just slightly tender. Add marjoram and scallions to the skillet and cook, stirring for about 1 minute.
- Drain the orzo in a colander that has been placed in a large bowl – you want to collect any remaining chicken stock leftover from the cooking process to use for the sauce.
- Add the cooked orzo to the skillet with the mushroom mixture, along with 1/4 to 1/3 cup of the reserved chicken stock from cooking the pasta. Over medium high heat, simmer until most of the liquid is evaporated. Remove from heat. Season with salt and grated parmesan – toss to combine and serve immediately.
I have made this recipe several times, it is delicious. Can you use shittaki mushrooms and are there any special instructions that need to be followed.
Sure Heather – you can use any other mushroom you’d like in this dish. Some mushrooms cook faster or slower so other than maybe adjusting the cooking time of the mushrooms, the recipe should be the same.
Just have to thank you for such a great recipe. It will go into my personal cookbook with 752 of the most tried and true recipes in my collection. The texture was dreamy, creamy and the flavor delicate and delicious. The videos are well-done and instructional. My dish looked just like yours! Thank you again for a wonderful side dish.
You’re very welcome Mary Beth – so glad you enjoyed the recipe!
This was a hit with my family.. made this to go with rotisserie chicken from the market. Will definitly made this again.
So glad you enjoyed the recipe Carole!
Made this, substituting Asiago for Parmesan due to a vegetarian in the family’s preference, Gone in seconds. It was delicious. The orzo is such a wonderful texture and the flavor was divine!!!
Thanks Barbara – great swap!
This was easy to make , and was amazing. My husband had to get second’s, will be making this again thank you for sharing Lisa. R
You’re welcome Lisa – so glad you both enjoyed the recipe!
I used shiitake mushrooms, added garlic and a splash of white wine. Didn’t have marjoram so used fresh thyme from my garden. Delicious!
Thanks Janice!
This is the easiest recipe I have ever done and most delicious! Thank you for sharing!!!!
You’re welcome Alisa – glad you enjoyed it!
Makes a very small amount of pasta. Ok for side dish for 4 people but not entree. It was very good but next time I think I would add some garlic to the recipe.
Thanks Lori!
This is under the vegetarian section of your recipes. Whoops! Substitute the chicken stock for vegetable stock. Looks delicious.
You’re right K! Thank you for pointing that out!
My new favorite orzo recipe. Easy and so good. I sautéed a little garlic in butter before adding the oil and mushrooms but don’t think it even needed it.
Thanks Meagan – so glad you enjoyed the recipe! (We had another reader suggest garlic too…totally fine to add it!) 🙂